Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.
For sauce, in a small bowl sir together fish sauce, water, lime peel, lime juice, and sugar. Set aside.
Pour cooking oil into a wok or large skillet. (add more oil as necessary during cooking ad needed.) preheat over medium-high heat. Stir-fry zucchini in hot oil for 1 to 2 minutes or until crisp-tender. Remove zucchini from the wok. Add green onions to the hot wok; stir-fry for 1 ½ minutes. Remove green onions from the wok.
Add jalapeno pepper, ginger, and garlic to the hot wok. Stir-fry for 15 seconds. Add beef; stir-fry for 2 to 3 minutes or until cooked through. Return zucchini and green onions to the wok.
Add sauce. Cook and stir for 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle with cilantro.
Makes 3 servings.
Tip: prepare vegetables; cover and chill until ready to use.
Questions? Email Julie Levanway.
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